Roasted Cauliflower with Red Pepper, Olives, and Pinenuts

This was a delicious side dish!  I rarely cook cauliflower and I am not sure why… probably just the forgotten vegetable at our house.  However, roasting it and serving it with all the other additions made for a delicious dish.  I could have eaten just this on its own and been satisfied!  (The little guys did not go for it, unfortunately…  they did their requisite “no thank you” bite and were done.)

IMG_0671

Roasted Cauliflower with Red Pepper, Olives, and Pinenuts

Recipe from www.kalynskitchen.com

1 head cauliflower
1 red bell pepper
1 Tbsp. olive oil
salt/pepper to taste
3/4 c. green olives, sliced
2 Tbsp. capers, drained
1/3 c. pine nuts
1/4 c. flat leaf parsley, chopped

In a large bowl, combine cauliflower and bell pepper. Toss with olive oil and salt/pepper. Spread evenly on a baking sheet. Roast at 425 degrees for about 20 minutes.

Remove cauliflower and pepper from oven and return to large bowl. Toss with olives, capers, pine nuts, and parsley. Spread once again on baking sheet and bake another 10-15 minutes or until olives look slightly cooked and vegetables look lightly browned.

Serve hot.

Husband Rating: 9 out of 10 (when served with the Balsamic Onion Pot Roast.)

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One response

  1. […] Tonight I tried a new recipe for pot roast.  It was delicious, super easy, and made quite a bit so we will be able to eat it for leftovers.  Everyone in the house liked it too!  (Even the little boys!)  I served this with Roasted Cauliflower with Red Bell Pepper, Green Olives, and Pinenuts. […]

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